Description
This homemade Pita Bread recipe is easier than you might think! With just a few simple ingredients, you can enjoy warm, fluffy pita bread perfect for dipping, stuffing, or making wraps.
Ingredients
Units
Scale
- 1 cup warm water (110°F)
- 2 teaspoons active dry yeast (1 packet)
- 2 teaspoons granulated sugar
- 2 1/2 cups all-purpose flour, more as needed
- 1 1/2 teaspoons kosher salt (or 1 teaspoon table salt)
- 1 1/2 tablespoons olive oil
Instructions
- Activate Yeast: Combine warm water, yeast, and sugar in a bowl. Mix in ½ cup flour and let sit for 10 minutes until puffed up.
- Rise: Mix in olive oil and salt. Gradually add remaining flour and knead for 3-5 minutes until a smooth dough forms. Let rise for 1 hour in a warm place until doubled in size.
- Shape: Punch down dough and divide into 8 pieces. Shape each piece into a ball and let rest for 10 minutes.
- Roll Out: Roll out each dough ball into a thin circle.
Cooking in Oven:
- Preheat oven to 475°F with a pizza stone or cast iron skillet inside.
- Place 1-2 rolled-out circles on the hot stone/skillet.
- Bake for 2-3 minutes until puffed up. Flip and cook for 1 more minute.
Cooking on Stove:
- Heat a cast iron skillet with oil over medium heat.
- Cook each rolled-out circle for 2-3 minutes until puffed up. Flip and cook for 1 more minute.
Notes
- aking in the oven yields airy, crispy pita bread, while cooking on the stovetop results in a thicker, chewier texture.
- Make the dough ahead of time and store it in the refrigerator for up to 3 days.
- Best served warm and fresh, but can be stored in an airtight container at room temperature for 1-2 days.
- Freeze pita bread in a zip-top bag with parchment paper between each piece for up to 3 months. Reheat in a damp towel.
Nutrition
- Serving Size: 1 pita bread
- Calories: 170
- Sugar: 1g
- Sodium: 380mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg